Garlic Herb Red Snapper Recipes

GARLIC-HERB RED SNAPPER

Steps:

• Spoon lemon juice over both sides of fillets. Combine the lemon zest and seasonings; sprinkle over fillets., Lightly oil the grill rack. Grill fish, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.

GARLIC-HERB RED SNAPPER

Steps:

• Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets.
• If grilling the fish, coat grill rack with cooking spray before starting the grill.
• Grill fish, uncovered, over medium heat or broil 4-6" from heat for 3 minutes on each side or until fish flakes easily with a fork.

ROASTED RED SNAPPER WITH FRESH HERBS, GARLIC AND OLIVE OIL

Steps:

• Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

SALT AND HERB CRUSTED RED SNAPPER

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• With a sharp knife, make 5 slits, at an angle and about 1 1/2 inches apart, on each side of the fish. Rub 1 tablespoon of the olive oil over each side of the fish, then season each side with Creole seasoning. Place the fish on the prepared baking sheet. Combine the kosher salt, herbs, lemon zest, and juice, orange zest and juice, and black pepper in a large mixing bowl. Mix well. Mound the mixture evenly on the surface of the fish, leaving the head and tail uncovered. With your fingers, firmly press the mixture into the flesh. Bake for 1 1/2 hours. Remove from the oven and cool for 2 minutes.
• With the back of a heavy spoon or a mallet, lightly pound the salt crust to crack it open, beginning at the tail end. Carefully pull off the salt crust. Then, with a small spatula or wide knife, remove the flesh from the bone on the top side of the fish. Remove the back bone, then serve the flesh from the bottom side of the fish. Spoon the rice in the center of each serving plate. Lay the fish on top of the rice. Spoon some of the salsa over each serving.
• Combine all of the ingredients in a mixing bowl and toss well. Allow the salad to sit for 15 minutes before serving.

RED SNAPPER GRILLED ON LEMON, HERBS AND ONIONS

Steps:

• Season the inside and outside of the fish by rubbing in the garlic,and sprinkling on salt and pepper.
• Place some herbs and garlic inside of fish.
• Brush the surface of the hot grill with olive oil.
• Place onions, some herbs and lemon slices on grill.
• Place fish on top of lemons and onions.
• Close grill top.
• Cook for about 10 minutes then carefully remove fish to platter then flip onions and lemons place other side of fish on lemons and onions and cook for 10 more minutes to desired doneness.

GARLIC-HERB RED SNAPPER

Steps:

• Spoon lemon juice over both sides of fillets. Combine the lemon peel and seasonings; sprinkle over fillets.
• If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Grill fish, uncovered, over medium heat or broil 4-6 in. from the heat for 3 minutes on each side or until fish flakes easily with a fork.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.